Chunky Clam Chowder

Name: Chunky Clam Chowder
Ingredients: 2 Tablespoons Unsalted Butter; 1 whole Onion, finely chopped; 1/2 cups Diced Salt Pork; 2 Tablespoons All-purpose Flour; 2 cans (10 Oz. Size) Whole Clams, Drained, Reserving The Juice In Another Bowl; 2 whole Large Or 3 Medium Potatoes, Diced; 3 cups Whole Milk Or Half-and-Half; 2 whole Bay Leaves; 1 pinch White Pepper, To Taste; Chowder Crackers For Garnish

10 ingredients

2 steps

Ingredients

2 Tablespoons Unsalted Butter
1 whole Onion, finely chopped
1/2 cups Diced Salt Pork
2 Tablespoons All-purpose Flour
2 cans (10 Oz. Size) Whole Clams, Drained, Reserving The Juice In Another Bowl
2 whole Large Or 3 Medium Potatoes, Diced
3 cups Whole Milk Or Half-and-Half
2 whole Bay Leaves
1 pinch White Pepper, To Taste
Chowder Crackers For Garnish

Directions

1

In a large pot over medium heat, melt the butter. Add onions and saute until soft, about 3-5 minutes. Add the salt pork and stir until it is cooked through, about 2 minutes longer. Add the flour and stir for another 2 minutes. Stir in the clam juice, potatoes, milk, and bay leaves. Raise the heat to medium-high and bring to a simmer, scraping up any brown bits from the bottom of the pot. Reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
2

Discard the bay leaves and season with the pepper. Add the clams and cook for 1 minute longer to warm them through. Ladle the soup into bowls and top with some crackers.